Improving industrial yeast strains: exploiting natural and artificial diversity.
Improving industrial yeast strains: exploiting natural and artificial diversity.
复制标题
DOI：
10.1111/1574-6976.12073
复制
发表时间：
2014-09
影响因子：
11.3
通讯作者：
Verstrepen KJ
中科院分区：
文献类型：
--
作者：
Steensels J;Snoek T;Meersman E;Picca Nicolino M;Voordeckers K;Verstrepen KJ
几千年来，酵母一直被用来制造发酵食品和饮料，如啤酒、葡萄酒、清酒和面包。然而，为特定的工业应用选择特定的酵母菌株或品种通常是基于历史，而不是科学依据。此外，新的生物技术酵母应用，如生产第二代生物燃料，使酵母面临不同于传统食品发酵的环境和挑战。总而言之，这意味着有有趣的机会分离或产生比目前使用的菌株表现更好的酵母变体。在这里，我们讨论了可用于常规和非常规酵母的菌株选择和改进的不同策略。利用现有的自然多样性，利用诱变、原生质体融合、育种、基因组改组和定向进化等技术来产生人工多样性，或者使用基因修饰策略以更有针对性的方式改变特征，已经导致了对优良工业酵母的选择。此外，最近的技术进步使高通量技术的发展成为可能，如全球转录机械工程(GTME)，以诱导遗传变异，为酵母遗传多样性提供了新的来源。
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.
登录
查看更多内容
影响因子：
6.4
作者：
Adamo GM;Brocca S;Passolunghi S;Salvato B;Lotti M
通讯作者：
Lotti M
影响因子：
3.2
作者：
Becker, JVW;Armstrong, GO;Pretorius, IS
通讯作者：
Pretorius, IS
影响因子：
3
作者：
AARNIO, TH;SUIHKO, ML;KAUPPINEN, VS
通讯作者：
KAUPPINEN, VS
影响因子：
2.2
作者：
Bajwa, Paramjit K.;Pinel, Dominic;Lee, Hung
通讯作者：
Lee, Hung
影响因子：
4.4
作者：
Beopoulos, Athanasios;Mrozova, Zuzana;Nicaud, Jean-Marc
通讯作者：
Nicaud, Jean-Marc